3 lb. fresh rabbit cut into 8 pieces
1/4 lb. mushrooms
2 large leeks
1 chicken bouillon cube
1 bay leaf
1/2 t. rosemary
1/4 t. thyme
1 c. water
1 c. white wine
1 T. sugar
1/2 c. milk
1 T. flour
Remove rabbit, drain and pat dry. Discard the vinegar.
Preheat oven to 350º. Cut the pancetta into small batons. Trim off the leathery top leaves of the leeks. Slice the leeks in half (white and soft green parts) and wash well. Cut the leeks into 1″ slices. Peel and cut the carrots into coin-sized disks. Slice the mushrooms.
Put 1 c. of flour on a plate, season with salt and pepper. Dredge the rabbit pieces in the flour, shaking off excess.
In a large, heavy dutch oven or deep casserole with a lid brown the pancetta lardons over medium heat. Remove from heat. Do not clean the pan.
Next you will brown the rabbit pieces. Heat the fat from the pancetta in the pan, add butter if needed. Brown the rabbit pieces on both sides until they are golden brown, 3 – minutes each side.
Remove rabbit pieces and set aside. Add the shallots, carrots and mushrooms to the hot pan. Cook, stirring, until they sweat and soften, about 5 minutes. Return the rabbit pieces to the pan with softened vegetables. Return the pancetta to the pan. Add salt and pepper.
Add the water, wine, rosemary, thyme, bay leaf and bouillon cube. Bring to a simmer, stirring gently to mix. Place the chopped leeks on top the rabbit.
Cover the pot. Place in the pre-heated oven and cook for 1 1/2 hours.
Remove pot from oven. The leeks will have melted down into the sauce. Skim off visible fat. On the stove top bring the rabbit back up to a simmer. Taste for salt and pepper.
In a measuring cup or small bowl whisk the flour and milk until smooth. Pour into the simmering rabbit, stirring to thicken the sauce.
Remove the rabbit pieces to a serving platter. Using a slotted spoon arrange the vegetables on and around the rabbit pieces. Serve hot.
Serve with steamed new potatoes.Print This Post